Pork Ragu “Amatriciana”: My Answer to Rome’s Pork Obsession

Use my link to check out the Saucier and my other favorite cookware from Made In -  https://madein.cc/0725-notanothercookingshow Umbria is basically Romes agriculture cousin, Umbria borders Rome, and has a strong agricultural and pig butchering culture built around the Norcineria. A Norcineria is where you'd get things like porchetta, coppa, guanciale, and ciauscolo, a soft spreadable salami that I kid you not, was the single greatest bite of food I’ve ever had. Roman chefs would visit Umbria to learn these skills and bring them back to Rome. Rome and Umbria revere the pig and so do I, so this recipe is an Italian American’s answer to Rome and Umbria’s obsession with pork. My Sunday Supper Series https://youtu.be/84uUBuSG4-4?si=3zfJLwOhIPECKv-w COOKING SCHOOL ENROLLMENT: https://www.patreon.com/c/notanothercookingshow/membership RECIPE https://www.notanothercookingshow.tv/post/pork-ragu-amatriciana (Website Design by: https://www.kristasdesignstudio.com/) HATE LESS COOK MORE HOODIE https://teespring.com/stores/notanothercookingshow ________________________________________________________________ INSTAGRAM: https://www.instagram.com/thefoodfreakk FACEBOOK: https://www.facebook.com/notanothercookingshow TWITTER: https://www.twitter.com/thefoodfreak